butter for greasing
1 large jar of morello cherries (or up to 2 cups berries)
110g diet margerine (I use nutellex lite), melted
1 cup caster sugar (and an extra 1/4 cup for sprinkling)
1 cup self raising flour
1 cup skim milk
1 Tbsp vanilla extract
Grease a pie dish well and pour your batter into the dish. Drain your jar of cherries well and spread over the batter evenly. Sprinkle with the extra 1/4 cup of sugar over the top and bake for 50-60 minutes in a 160 degree oven. Now just to confuse you I’m so used to making clafoutis that I keep putting my cherries in the dish first so I get a higher sort of pie look but if you put your cherries on top your finished result will look different!
Yum Corrie.. it looks absolutely delicious!
(Although it’s funny.. as a nutritionist, I think that the original recipe is actually better for you!! Margarine is full of trans-fats which are much worse than the saturated fat in butter and skinny milk is missing vitamins A,D and E that are found in full fat milk.)
Did it taste as good as the original?
I have been meaning to try the original one since you posted it..
Looks divine Corrie, you’re a master with the tweaking of recipes, love how you can make them so ‘guilt free’.
That shot of the dollop of cream on top is just mouth watering, I could do with a hunk of that right now, after just finishing my lunch :o) xo
Oh that looks so yummy! I have some grapes around, might try to use that instead of cherries.
I made this last night with sweet cherries – fantastic!
Yummy! And I LOVE those plates. They’d be lovely in my new kitchen.
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